I made this recipe exactly as it appears in How it all Vegan!: irresistible recipes for an animal-free diet, by Tanya Barnard & Sarah Kramer. Recipe commentary follows.
Jana’s Spring Garden Soup
Get outside, plant a garden, and enjoy the fruits of your labour.
8 cups water
2 cups each of as many of the following fresh greens:
Collard greens, sliced into strips
Kale, roughly chopped
Mustard greens, roughly chopped
Swiss chard, roughly chopped
1/4 cup dandelion greens, roughly chopped
2 medium carrots, chopped
3 stalks green onions, chopped
Sprig of fresh fennel
2 cups medium tofu, cubed
1 tsp Braggs OR soy sauce
1/4 cup miso
In a large soup pot, bring the water to boil. Add the greens, dandelions, carrots, onions, and fennel and simmer for 20-30 minutes on medium heat. Stir in the tofu, Braggs, and miso and remove from heat. Let stand 10 minutes before serving. Makes 4-6 servings.
|The greens, before cooking|
I didn’t de-vein anything. The chard stems cook up without being stringy and add color, anyway; and I let the whole thing simmer long enough that the kale veins just added texture. Use your judgment, of course – if your kale has huge, heavy veins, you might want to strip it.
One teaspoon of Braggs? I had to look twice. One teaspoon for eight cups of water hardly seems enough; I think perhaps it should have read 1 tablespoon; but I used white miso which is mild and maybe that made the difference. By the way, do make sure you add the miso after removing the soup from the heat – miso should not be boiled; it loses its aroma and its nutrients.
The recipe as written made a nice but very, very understated soup. And by understated, what I really mean is that it might be too flavorless for some people. Yet, I really love the idea of all those greens! So here are two variations I propose to make this soup Really Quite Tasty:
Variation 1: “When Life Dills you Lemons”: In the final stages of cooking, add 1 TBS lemon juice, and 1/2 to 1 tablespoon of dried dill. Better yet, use fresh dill to your liking. Add more Braggs and a grind of white pepper.
Variation 2: “More
Eat your greens. Enjoy spring!